Chicken Salad Pickle Boats

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 Ingredients

(1) 32-ounce jar Whole Kosher Dill Pickles (not spears)

⅓ cup Hellmann's real mayonnaise

(1)12.5 ounce can chunk white chicken, drained well

salt and pepper to taste

(1) 5.75 ounce jar sliced green olives with pimento, drained well

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Instructions

Drain the jar of whole pickles well.

Carefully slice pickles in half lengthwise.

Using a melon baller or teaspoon, scrape out an indentation in each pickle half, so you have room to add the chicken salad.

Place on a serving plate.

In a medium bowl, add the well-drained chunk white chicken and fluff with a fork until the pieces are evenly separated.

Add the mayonnaise, salt and pepper to taste and mix well.

Using a small teaspoon, spoon equal amounts of chicken salad into each one of the pickle boats.

Drain the sliced green olives with pimento and place 3 slices of olive onto each one of the pickle boats.

Serve immediately or refrigerate and serve the next day.


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